Once the chicken has marinated, it takes less than 10 minutes to cook through on a hot grill.
, invariably marinated with freshly minced garlic, ginger, and aromatic spices such as ground coriander, cumin, and cayenne pepper. Ami would coat seasoned bite-size pieces of boneless, skinless chicken—referred to asin Urdu—with a spoonful or two of thick yogurt and allow the flavors to infuse into the meat. When it was ready, she would thread the chicken ontoand broil it until it became beautifully charred on all sides but remained tender and juicy within.
How we ate our chicken boti depended on what Ami had on hand. A jar of her hari chutney was usually in the fridge, so that was our main condiment. If we had, we would cut a pocket into the disks to hold the chicken; and if there was no pita, we would tuck each boti between lettuce leaves, add tangy kachumer, and drizzle some hari chutney on top.
While my mother employed the broiler, the best way to prepare chicken boti is over a hot grill, which is the traditional method in Pakistan. In Lahore, the city of my birth, the cook at Punjab Tikka House continuously fans the coal embers beneath sizzling chicken boti impaled on steel skewers, which plump up as their edges turn crisp. The restaurant’s marinade contains yogurt, and a homemade garam masala, but the rest of the spices remain a secret.
Takeout from Punjab Tikka House, which is located near my family home in Main Market, Gulberg, was like a pilgrimage for me every time I returned to Lahore in December. Having missed the opportunity to travel to Pakistan this past winter, I am bringing the flavors of this dish to my summer grilling get-togethers, and so should you. Preparing this dish in my home in Toronto always transports me to my childhood and my home in Lahore.
While the marinade is infused with intense flavors, I feel the chicken boti is all about the fixings—and the combinations are endless. Chicken boti is often served with acondiment. Simply stir a tablespoon of the piquant green sauce into sour cream and spread that inside your hot dog buns. Build it up from there: Add your grilled chicken boti, some slices of crunchy cucumbers, shards of red onion tossed with salt and sumac, and another dollop of the chutney-sour cream combo.
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